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Sauerbraten

Sauerbraten - I often try this beef variety and should say this is one of the recipes I am known for. Let me tell you, the flavor of the dish lies in the seasoning, so be careful and accurate with it. Just give this yummy Sauerbraten a try, you will be happy that you did!

Ingredients

Beef round/Chilled carbonated water

4 Pound

Salt

1 1⁄2 Tablespoon

Onion

1 , sliced

Peppercorns

10

Bay leaves

3

Cloves

3

Vinegar

1 Cup (16 tbs)

Unsmoked bacon joint

1⁄8 Pound

Bacon

1⁄8 Pound, unsmoked

Drippings/Lard

2 Tablespoon

Flour

2 1⁄2 Tablespoon

Granulated sugar

2 Tablespoon

Gingersnaps

6 Small, crushed

Salt

To Taste

Red wine

1⁄2 Cup (8 tbs)

Pepper

To Taste

Sweet cream/Sour cream

1⁄4 Cup (4 tbs)

Cream

2 Tablespoon (Sweet or sour)

Directions

Wipe meat with damp cloth and trim off gristle, rub with salt, place in an earthenware crock or a glass bowl; pour over a pick ling brine made with onions, spices, vinegar and enough water to cover meat.
Allow to marinate 48 hours, turning the meat twice daily.
Remove meat from liquid reserving 2 cups of brine, cut bacon into strips 1/3" thick and 2 1/2" to 4" long.
Pierce meat with a pointed knife and insert bacon.
Heat drippings in skillet and lightly brown meat on all sides.
Remove meat from skillet and place in roasting pan and pour over the following sauce: brown flour in skillet with the drippings, add sugar, gingersnaps, salt and pepper to taste and 2 cups brine; boil until smooth and creamy.
Pour over the meat and roast in hot oven (400F°) allowing 20 to 30 minutes to the pound.
Baste frequently during roasting.
Add the red wine 1/2 hour before end of roasting time.
Strain gravy.
If too thick or sour add water; or if not sour enough, add vinegar to taste.
Sweet or sour cream may be added to gravy before serving.
Potato dumplings are the best accompaniment to the dish.
Serves